Patients with severe peptic ulcer should not eat soy products, because the high content of purine in soy products can promote the secretion of gastric juice; Dietary fiber in whole beans can also cause mechanical damage to gastric mucosa. Oligosaccharides contained in beans, such as stachyose and raffinose, can be decomposed by intestinal bacteria fermentation to produce some gases, which can cause belching, intestinal sound, abdominal distension, abdominal pain and other symptoms.
Patients with gastritis, acute gastritis and chronic superficial gastritis should not eat bean products to avoid stimulating gastric acid secretion and causing flatulence.
Patients with nephropathy, nephritis, renal failure and renal dialysis should adopt a low-protein diet. In order to ensure the basic needs of the body, appropriate foods rich in essential amino acids and low in non-essential amino acids should be selected within a limited range. Compared with animal protein, beans contain more nonessential amino acids, so we should fast.
Diabetic nephropathy is the main complication of death of diabetic patients. When patients have urea nitrogen retention, soy products should not be eaten.
Gout The pathogenesis of gout is the metabolic disorder of purine, which shows hyperuricemia. A high-protein and high-fat diet is easy to cause gout. Therefore, in the acute phase, foods containing more purines, including dried beans and bean products, should be fasted, even during the remission period.
Among the gods in ancient Greece, Demeter, the goddess of agriculture, gave her daughter Persephone a soybean, saying that it could "eliminate disasters and prevent all diseases". But not long after, the kind Persephone left this kind of soybean to the world, let it thrive and become a major crop in the world.
Nowadays, soybeans (soybeans and black beans) have extremely high nutritional value and excellent health care functions, and are increasingly spread as "modern vitality".
Myth 1: smart strength
Soybean is rich in phospholipids, which is a natural nutritional active agent and an important substance for building a smart brain. Since 20 ~ 30% of the human brain is composed of phospholipids, eating more foods rich in phospholipids, such as soybeans, can increase the release of acetyl bile in the brain, thus improving people's memory and acceptance.
In addition, soybean phospholipids contain nutrients such as phosphatidylinositol and sterol, which can increase nerve function and vitality and have good health care function.
Myth 2: Acid-resistant effect
Soybean phospholipids contain 85%-9O% phosphatidylcholine, phosphatidylethanolamine, phosphatidyl glycoside and so on, which has a good health care effect on human organs.
Recent research results show that various tissues and organs of human body contain a lot of lecithin. Soybean phospholipids can increase tissue function, reduce cholesterol fermentation, improve lipid metabolism, prevent and treat cerebral artery and coronary artery sclerosis, and contribute to the health of liver failure, which has a certain curative effect on hepatitis and fatty liver. In addition, soybean phospholipids can also promote the absorption of fat-soluble vitamins and prevent acidification of constitution and tissues and organs.
Myth 3: Multifunctional benefits
The vegetable protein in soybean is also an important healthy substance, because it is the basic raw material for the brain to engage in complex intellectual activities.
Increasing the content of soybean protein in food can increase the excitement and inhibition function of cerebral cortex and improve the efficiency of study and work. Avoid the deep development of depression. Some scholars have done a comparative study and found that people who often eat plant protein have an average decrease in cholesterol 12% compared with the control group. American scholars divided people with normal cholesterol into AB group and conducted clinical experiments. The diet of group A is mainly milk and animal protein, while the diet of group B is mainly soybean protein, and it also takes 500 mg of cholesterol every day. Two weeks later, it was found that in group B, not only the low-density lipoprotein decreased significantly, but also the high-density lipoprotein increased by 15%. It is fully proved that soybean protein does play an important role in the prevention and treatment of heart disease.
Myth 4: The Protector of Beauty
At present, medical scientists are developing a kind of external beauty product phytoestrogen preparation, which has both beauty and skin care value and avoids some side effects. This phytoestrogen is an isoflavone extracted from soybean. It is called a health messenger and can stay to protect the face. Its effect is similar to estrogen, but there are no side effects such as nausea, loss of appetite, breast swelling and irregular menstruation. It is the top grade of beauty and anti-aging skin.
Through research, British and American scientists have revealed the mystery that oriental women have delicate appearance and delicate skin, and the incidence of breast cancer is lower than that in Europe and America. Oriental bean products are "distinguished guests" and "guests" at the dinner table, and soybeans (soybeans) can be called "the king of estrogen".
Myth 5: Whitening skin
There is a fashion among Japanese women: "Eating soy sauce to whiten skin". The laboratory of the Food Function Department of the Food Research Institute of the Ministry of Agriculture, Forestry and Fisheries of Japan confirmed that soybean paste contains a substance that can inhibit melanin synthesis. Melanin is a pigment that can darken the skin. When the skin is irradiated by ultraviolet rays, it will promote the secretion of melanin and make it black. They experimented with mice and found that when substances extracted from soy sauce were added to mouse melanin synthesis cells, black cells turned white. According to the researchers, its component is linoleic acid. Melanin is synthesized by tyrosine, one of amino acids, and linoleic acid can prevent cells from producing the enzymes needed for this synthesis.
Myth 6: Five Efficacy of Anti-cancer
The Japanese love tofu, which really deserves its reputation. There are 30,000 tofu shops in China, and the average person eats more than 20 kilograms of tofu every year. Japanese Americans living in Hawaii often eat tofu, and the incidence of gastric cancer is one-third lower than that of Americans who don't eat tofu. The medical department in Hawaii conducted a 20-year follow-up survey of 8,000 Japanese-Americans, and found that people who only eat tofu once a week or once every two or three weeks have a prostate cancer prevalence rate three times higher than those who eat tofu every day.
After long-term experiments, experts have produced a lot of data to prove that at least five substances in soybean have anti-cancer effects: 1, protease inhibin; 2. Phytase; 3. Phytosterols; 4. Saponins; 5, isoflavones. Isoflavone was discovered in 1986, which aroused great interest in the medical field internationally.
Myth 7: Physiological activities
Soybean saponin has antioxidant and lipid peroxide reducing effects by increasing SOD content and scavenging free radicals. Soybean saponin can inhibit the growth of tumor cells, directly act on toxic cells, immunomodulate human functions, and also destroy the cell membrane structure of secondary tumors or inhibit DNA synthesis. Soybean saponin can control thrombocytopenia and the formation of thrombotic fibrin caused by thrombin, and has an antithrombotic effect.
The physiological functions of soybean saponin, such as reducing blood lipid, antioxidation, anti-atherosclerosis and immunomodulation, determine its wide application prospect in medicine.
Myth 8: The Mystery of Phospholipase
Soybean contains phytase, and phosphorus is an essential macronutrient for human body. However, the medical community used to think that phytase would consolidate calcium and iron in the human body in the intestine, making these minerals difficult to absorb. Later, it was found that phytase can consolidate calcium and iron in the intestine and affect human absorption, but it can inhibit the occurrence of colon cancer.
Phytase usually appears in high-iron plants, and soybeans are rich in iron and cellulose, which can prevent colon cancer. After the discovery of phytase, people increased their confidence in preventing colon cancer.
Myth 9: sterol transport
Animal food contains cholesterol, and plant food contains phytosterol. Bile acid is the main product of decomposition after human body ingests cholesterol, which is harmful to health.
When phytosterols enter the human body, they can be absorbed by the intestine in the competition with cholesterol, thus lowering cholesterol, not only inhibiting colon cancer, but also helping to prevent and treat heart disease.
Myth 10: the wonderful work of enzyme
In beans, cereals, potatoes and other crops, there is a substance called protease inhibitor. If animals eat raw feed, it will affect protein's digestion. Experts think this is a troublesome thing. A scholar from new york University in the United States found through experiments that protease inhibin in soybean can inhibit skin cancer and bladder cancer, and the inhibitory effect on breast cancer is more obvious, reaching 50%. It is also reported that protease inhibin can also inhibit colon cancer, lung cancer, pancreatic cancer and colorectal cancer.
Myth 1 1: prevention of deafness
People over the age of 60 have hearing loss, and many people suffer from presbycusis. Nutrition experts believe that iron supplementation can dilate microvessels, soften red blood cells, ensure blood supply to ears and effectively prevent hearing loss. The content of iron and zinc in soybean is much higher than that in other foods. Therefore, eating soy products often helps to prevent presbycusis.
Myth 12: prevention of stroke
The root of stroke is hypertension and cerebral arteriosclerosis, which are its main etiology and pathological basis. A survey of 2000 middle-aged Americans by the American medical community found that urinary sodium increased and urinary potassium decreased in patients with hypertension. This shows that in the dietary structure of hypertensive patients, the intake of sodium is too high and the intake of potassium is too low, so it is necessary to take high-potassium food to promote the excretion of excessive sodium in the body.
There are many kinds of foods rich in potassium. Nutritionists believe that bean products, spinach, cucumbers, tomatoes and potatoes in vegetables and bananas, grapefruit, oranges and sweet oranges in fruits all play an important role in maintaining human health.